Makes 4
Ingredients
- 2 teaspoons italian dried herb mix
- 2 tablespoons olive oil
- 1 teaspoon salt flakes
- 400g Beef eye fillet
- 100g roasted peppers, drained
- 100g marinated artichokes, drained and halved
- ⅓ cup mixed olives, pitted and chopped
- 1 mozzarella ball, cut into thick slices
- 8 slices rye sourdough
- ¼ bunch basil leaves
Method
Step 1
Preheat oven to 200 ̊C.
Rub the beef eye fillet with the Italian dried herbs, oil and salt flakes.
Step 2
Heat a large frypan over high heat. Add the beef and cook for 8 minutes, turning, until charred. Transfer to a baking tray and roast for 10 minutes. Set aside to rest, lightly covered in foil for 10 minutes. Slice beef into thin pieces.
Step 3
To assemble the sandwich, butter both pieces of sourdough, top with 4 slices beef, season with salt flakes, followed by the roasted peppers, artichokes, olives, mozzarella and basil leaves. Top with the other piece of sourdough and carefully cut in half. Enjoy.